Air free packaging



May 7, 1963 F. E. FAUTH ETAL 3,088,831

AIR FREE PACKAGING Filed Aug. 25, 1960 2 Sheets-Sheet 1 "l 6 e3 24/ .912540544 {11 u W Ham? May 7, 1963 F. E. FAUTH ETAL AIR FREE PACKAGING 2 Sheets-Sheet 2 Filed Aug. 25, 1960 ares Uite

The present invention relates to methods and apparatus for packaging iiowable products and, more particularly, a method and apparatus for packaging a flowable product susceptible to foaming to prevent overflow of the product aud/or to displace air from the head space above the product in the container with an inert gas.

In the packaging of carbonated beverages such as beer or soft drinks, it has been realized almost universally that the elimination of air from the head space improves the product .as flavor is maintained and oxidation is reduced or eliminated. In recent years, the packaging of products other than beer and carbonated soft drinks have been improved by displacing head space of air with an inert gas such as carbon dioxide or nitrogen. Examples of such air free packaging have extended into the uid food packaging of fruit juices, soups, mayonnaise, and other iiowable products.

Difficulties have been encountered in the air free packaging of iiuid foods in that the foam induced by either releasing gas within the product or injecting gas into the product produced spillage over the lip of the container resulting in loss of product, variation in filling height, and detraction from the standpoint of package appearance. For example, in the lling of containers with a carbonated soft drink, the release of CO2 from the carbon dioxide gas liquid is not necessarily uniform or stable and, therefore, the control of foam has been diflicult. The instability and non-uniformity of foam can be due to package variation such as when bottles are used and their wall thickness varies or to product gas retention variation due to filling characteristics of the filling machine and its Valves, or the like. Generally speaking, a carbonated beverage is usually less stable as the volume of carbon dioxide is increased and thus different foaming producing properties result. Because of the high sugar content in soft drinks, overflow of foam results in stickiness on the outside of the container and dust collects if the container is not thoroughly rinsed. Also foaming often results in product loss which results in Variable filling height and detracts from package appearance.

While the method and apparatus of the present invention is primarily intended for use with carbonated beverages such as soft drinks and beer, it may also be extended to use in fluid food packaging where a foaming condition may occur from filling the container or where a foaming condition is induced to increase the life of the product being packaged. In the first instance, a beverage such as milk may be flowed into a container in such a manner that foaming results with possible spillage, and the method and apparatus of the present invention can be used to control the rise of such foam to prevent spillage. In the latter instance, fluid food products may be packaged and then inert gas may be jetted into the product to drive out head space air, the inert gas resulting in foaming of the product. In this instance, the apparatus and method of the present invention may be utilized to control the height of foaming to prevent spillage and provide a substantially air free package.

Accordingly, an object of the present invention is to provide an apparatus and method for controlling the height to which foam will rise in a partially filled container.

Another object of the present invention is to provide an apparatus and method for the air free packaging of a container and the elimination of the loss of contents by spillage of foam over the lip of a container.

A further object of the present invention is to provide .an improved method and apparatus whereby foaming of the product within the container is controlled regardless of the variance of thickness of the container walls and regardless of the variance of the foaming properties of the product filled into the container.

A still further object of the present invention is to provide an improved method and apparatus for controlling foaming so that the container can be free of air when a closure is applied thereto.

Heretofore, attempts have been made to exclude air from the head space of the container by tapping the c0ntainer, jetting an inert gas into the container, or the like. The degree of tapping or the amount of gas jetted into the container have not been completely successful in preventing uncontrollable foaming. Supplementing tapping and jetting, efforts have been made to break the foam by use of flame or by injecting inert gas above the foam into the head space after the foam has been induced. Such methods have not been satisfactory because they create a flow of current into the head space bringing some air back into the same.

Ancillary to the preceding objects, it is a further object of the present invention to provide a method and apparatus which will cause the foam to dissipate as it approaches the lip of .a container, such dissipation being accomplished without the induction of flow currents or the like.

Another object of the present invention is to provide an apparatus and method wherein gas enclosing lm rising from the surface of a product is dissipated without the loss of gas or the product.

These and other objects and advantages of the present invention will appear more fully in the following specification, claims and drawings in which:

FIGURE 1 is a schematic plan view of apparatus for `accomplishing the method of the present invention;

FIGURE 2 is a fragmentary side elevational view of the schematic illustration of FIGURE 1, portions of the filling machine and the capping apparatus being omitted for purposes of clarity;

FIGURE 3 is an enlarged sectional View through a bottle partially lled and illustrating the control of the foaming height by lthe method of the present invention;

FIGURE 4 is a schematic plan view similar 'no FIG- URE 1 but illustrating apparatus for filling and closing cans `and accomplishing the method of the .present invention;

FIGURE 5 is a fragmentary side elevational View of the schematic illustration of FIGURE 4, portions of the `apparatus being broken away for purposes of clarity;

FIGURE 6 is an enlarged fragmentary sectional view through a partially filled can and illustrating the control of foaming height by the method of the present invention.

Referring now to the drawings wherein like character and reference numerals represent like or similar parts, and in particular to FIGURES l and 2, the filling machine there 4illustrated is of lthe well known type comprising a stationary table 10 having an inner edge 12 of arcuate form and a rotating .table 14 lhaving its forward periphery positioned closely adjacent the arcuate edge 12 of the stationary table in the usual manner. The rotating filling table 14 is provided adjacent its periphery with la plurality of bottle supporting platforms 16, each having a filling head 18 positioned thereabove and supported on a rotating reservoir '20. The stationary table 10 includes conveyor transfer rneans 22 for delivering Ibottles to an infeed transfer dial 24 which positions the bottles on the platforms 16 as they pass thereby. The bottles are elevated Iby the platforms 16 into sealing engagement with the filling heads 18 and then the bottles are filled as the rotating table -14 rotates 'in the direction of the arrow A along with the reservoir 20.

After the bottles are iilled, the platforms 16 lower the bottles to the elevation of the stationary table and they a-re transferred therefrom by means 4of an outfeed transfer dial 26 to the usual capping mechanism 28. From the capping mechanism 28, the bottles rnove on the usual straight line conveyor 30 to suitable casing mechanism (not shown).

The filling machine heretofore briey described may be of the type disclosed in detail 4in the United States Patent No. 2,202,033, issued May 28, 1940, to Robert I. Stewart and Wiltie I. Gl-adfelter. 'Ihe filling cycle of such a filling machine includes placing the bottle to be filled under a counterpressure, filling of the bottle with carbonated liquid such Ias beer or soft drinks, Iand then removal tof the bottle from the filling head fo-r capping. In the case of soft drinks, a snifting stage is usually accompli-shed after the filling stage yin order that the pressure in the head space of the bottle may be controllably released to atmosphere just prior to breaking the seal of the bottle away from the: filling head.

After the bottle has been filled and prior to its being transferred tothe capping mechanism 28, it has been the usual practice to tap `or agitate the bottle so that the carbonated contents of the beverage in the bottle are agitated. This results in the gas normally entrapped in the beverage to be libera-ted and rise to the surface forming foam thereon. The foam rises in the head space of the bottle so as to idrive any air therein out of the bottle, it being the purpose to till the head space with the inert carbon dioxide gas. As schematically shown in FIGURE 1, la bottle tapper designated at 32 is provided on the stationary table `10 in yan yarea adjacent the outfeed dial 26. The tapper 32 is provided with an arm 34 extending into the path 4of the containers ltraveling With .the dial 26, the arm being such that it hits each of the containers as they pass thereby causing the contents therein to be agitated. The tapping mechanism 32 may be lof the type disclosed in the prior United States Patent No. 2,329,304 issued September 14, 1943, to Robert I. Stewart.

Instead of using a tapping mechanism 32 toy agitate the carbonated beverage in the bottles, a jetter mechanism (not shown) may be installed in a known manner on the stationary worktable y10 inbetween the filling machine and the capping mechanism 28. Such a jetter mechanism is shown in the prior United States Patent No. 2,204,832, issued June 18, 1940', to Robert I. Stewart, the mechanism being capable of supplying la jet of inert gas imnrediately -below the surface of the beverage in the container. The jet of inert 4gas causes agitation of the beverage and, consequently, liberation of gas entrapped in the beverage so a-s to form foam in the head space of the container which will displace any air therein.

Positioned above the outfeed transfer dial 26 is a transducer member 40 which is capable of converting electrical energy into high frequency sound waves such as ultrasonic sound Waves or other energy vibrations with a' proper pattern This could be characterized by resonance of sound waves or other energy vibrations into nodules of a desired pattern. Th etransducer member `40 is' arranged immediately after the tapping mechanism 32 so that open containers, after they have been agitated, pass immediately therebeneath. Sound waves or vibrations are directed or focused vertically downwardly into the open mounth of the container, the sound waves or other energy vibrations being of a suliiciently high frequency and pattern so as to be capable of bursting the membranes lof bubbles of foam rising in the container as the foam approaches the lip of the container. The product carried with the Vfoam and forming the lm or membrane of the lbubbles will drop back into the container so that none of the product is lost and all of the containers being 'filled will have the Same quantity of product therein. Immediately after the containers pass from beneath the transducer member 40, they are transferred to the capping mechanism 28 where a cap is applied before there is any loss of gas from the head space of the container. By utilizing high frequency energy vibrations created by the transducer member `40, the break down of bubbles of foam in the head space of the container may be accomplished without disturbing the gas released by the breakdown and, consequently, the -air which has been previously physically displaced by the foam cannot re-enter the head space in the container and the container may be sealed free of air.

While the invention has been described with respect to the lling of containers with a carbonated beverage such as beer or other soft drinks, it will be recognized that other uid food products are susceptible to foaming during the filling operation. After the filling operation of such fluid food products has 'been completed, the foam oftentimes continues to rise in the container and spill over the lip of the container. By utilizing the transducer member 40 positioned above the open container iilled with a foaming fluid food product prior to the container being delivered to the closing mechanism, the control of the height of the foaming may be accomplished so that there is no spillage of product over the lip of the container. Like- Wise, the method of the present invention contemplates injecting an inert gas into the head space of a container iilled with a non-carbonated product. The injection of inert gas into the non-carbonated fluid product oftentimes causes the product to foam especially if the product is of a character susceptible to foaming. In this instance, the method of controlling the foaming height while maintaining the inert gas in the head space of the container is accomplished by directing or focusing the high frequency energy vibrations axially of and toward the open mouth of the container just prior to the container being received in a closing mechanism.

Referring now to FIGURE 3 of the drawings, it will be noted that a bottle B is shown With a carbonated bever-age E iilled to the level L. Carbon dioxide `gas bubbles F are shown rising in the beverage E to the surface of the same where foam F rises and approaches the lip C of the container. High frequency waves represented by the arrow W directed vertically downwardly into the open mouth of the bottle B are shown dissipating or bursting the bubbles of foam iF and the droplets D of beverage released by the dissipation of the foam fall by gravity back into the bottle.

FIGURES 4 and 5 represent a modified form of apparatus for accomplishing the method of the present invention. The filling machine shown in FIGURES 4 and 5 is of the type for filling cans with carbonated beverage such as beer or soft drinks. The cans are arranged to be fed on a straight line infeed conveyor mechanism 22' to an infeed transfer dial 24 where they are positioned and transferred on platforms 16'. In the embodiment shown, rotating filling table 14 rotates in an opposite direction to the lling machine shown in FIGURE 1 and as it rotates, the platform 1-6 -lift the cans into engagement with filling heads 18 where the stages of filling, such as counter-pressure, filling and venting, and/or snifting, vare accomplished.

After the cans have been filled, they are transferred onto a takeoff conveyor mechanism 50 which is adapted to move the cans to the conventional can-seaming machine represented lby the numeral 52. A tapping mechanism 32 having its tapping arm 34 positioned in the path of containers traveling on the conveyor mechanism 50 is adapted to agitate each of the cans so that gas will be released from the beverage therein to displace air in the head space of the cans. The tapping mechanism 32 may be suitably supported on a stationary table 10. Positioned intermediate of the tapping mechanism 32 and the can-seaming mechanism 521 is a transducer member 40 for converting electrical energy into high frequency energy vibrations such as ultrasonic waves. ,'Ihe transducer member 40' is arranged above the conveyor mechanism 50' so that each of the open cans must pass therebeneath and the wave vibrations emitted from the transducer member lare directed or focused vertically downwardly into the open mouth of the cans. As the foam rises in the head space of the can, the high frequency wave vibrations will dissipate the foam by bursting the bubbles as the foam approaches the lip of the can. As soon as the can passes from beneath the transducer member 40', it is received by the can-seaming machine which applies -a can end to the can body to close the can without the admission of air to the head space thereof.

FIGURE 6 illustrates a can B passing beneath the transducer member 40. As the foam F created from the bubbles F rises in the head space of the can B toward the lip C', the downwardly directed high frequency waves W' cause dissipation of the foam and the droplets D of product returned to the interior of the can.

Transducer members 40 or 40 may be intermittently or continuously operated as containers such as bottles B or cans B pass therebeneath.

It is thus seen that the objects and advantages of this invention have been fully and effectively accomplished by the method and apparatus described hereinbefore. However, the foregoing specific embodiments of the apparatus as well as the method are subject to some changes without departing from the principles of the invention involved. For this reason, the terminology used in this specification is for the purpose of description and not limitation, the scope of the invention being defined in the appended claims.

We claim:

1. The method of packaging an edible fluid product susceptible to foaming in a container comprising the steps of: lling the container with the product to a level where a head space remains in :the container; allowing foam to rise in the head space of the container toward the lip of the same; subjecting an area immediately adjacent the containers lip while the container is open and prior to closing with energy vibrations of suicient frequency to cause bursting of bubbles of foam as the foam approaches the lip of the container; and then closing the container.

2. The method of packaging an edible uid product susceptible to foaming in a container comprising the steps of: filling the container with the product to a level where a head space remains in the container; allowing foam to rise in the head space of the container; directing nodules of resonance of energy vibrations of sufiicient frequency to cause bursting of bubbles of foam as the foam approaches the lip of the container, the energy vibrations being directed toward and axially of the container while the container is open and prior to closing; and then closing the container.

3. The method of packaging an edible fluid product susceptible to -foaming in a container comprising the steps of: lling the container with the product to a level where a head space remains in the container; inducing a foam of bubbles in the product by introducing a jet of inert gas immediately below the surface of the product in said container and allowing the foam to rise in the head space of the container; directing ultrasonic wave vibrations at the rising bubbles of foam while the container is open and causing the bubbles to burst as they approach the lip of the open container with the product of the bubbles returning to the interior of the container; and then closing the container with the head space of the same lled with lthe inert gas released from the bursting bubbles of the foam and the foam remaining on the surface of the product.

4. The method of claim 3 wherein the ultrasonic wave vibration is directed toward and axially of the container.

5. 'Ihe method of packaging an edible liquid in a container comprising the steps of: filling the container with the liquid to a level where a head space remains in the container and the surface of the liquid has bubbles of foam rising therefrom toward the lip of the container; bursting the bubbles of foam rising from the surface of the liquid as they approach the lip of the container while the container is open and prior to closing by directing ultrasonic wave vibrations toward the lip ofthe container; and then closing the container.

6. The method of packaging an edible liquid in a con-V tainer comprising the steps of filling the container with the liquid to a level where a head space remains in the container and the surface of the liquid has bubbles of foam rising therefrom toward the lip of the container directing an ultrasonic wave vibration toward the lip and axially of the container while the container is open and prior to closing to cause bursting of the bubbles of foam as they approach the lip of the container, and then closing the container.

7. The method of packaging a carbonated beverage in a container comprising the steps of: filling the container with the carbonated beverage to a level where a head space remains in the container; allowing gas to be released from the beverage in the filled container so as to form bubbles of foam `on the surface of the liquid, the foam rising toward the lip of the container, directing sound waves toward the lip of the container while :the container is open and prior to closing at a suflicient frequency to cause bursting of the bubbles of foam as the foam approaches the lip of the container; and then closing the container with the gas released from the bubbles trapped in the head space of the container.

8. 'Ihe method of packaging a carbonated beverage in a container comprising the steps of: filling the container with the carbonated beverage to a level where a head space remains in the container; agitating the beverage in the container to cause gas to be released therefrom so as to induce bubbles of foam on the surface of the container rising toward Ithe lip of the container; directing ultrasonic wave vibrations axially of and toward the lip of the container while the container is open and prior to closing to cause bursting of the bubbles of foam as the foam approaches the lip of the container; and then closing the container with the gas release from the bubbles trapped in the head space of the container.

9. In combination: means to partially iill a container with a beverage containing carbon dioxide; means for applying a closure to the container; means for transferring the container while open to atmosphere from said filling means Ito said closure applying means, and transducer means positioned between said filling means and said closure applying means for directing high frequency waves at a partially filled container to thereby burst gas filled bubbles being liberated by the beverage in the container.

l0. The combination of claim 9 wherein said transducer means is arranged above said transfer means and wherein high frequency waves from said transducer means are directed axially of and toward an open container passing therebeneath.

ll. In combination: means to partially lill a container with a beverage containing carbon dioxide, means for applying a closure to the container; means for transferring the container from said lling means to said closure applying means while open to atmosphere; means arranged between said filling means and said closure applying means for inducing libera-tion of gas from the beverage of a partially filled container on said transfer means; and transducer means arranged to direct high frequency waves at a partially lled container to thereby burst gas iilled bubbles liberated by the beverage in the container as gas filled bubbles approach the lip of the container.

l2. The combination of claim ll wherein said transducer means is arranged above said transfer means and wherein waves from said transducer means are directed axially of and toward an open container passing therebeneath.

13. The combination of claim 11 wherein said transducer means is arranged between said gas liberating means and said closure applying means whereby waves from said 'transducer means are directed toward a lip of an open container afterinitiial inducement of liberating of gas in the beverage therein.

14. In combination: means to partially ll a container with an edible fluid product susceptible to foaming; means for applying a closure to the container; means for transferring fthe container from said lliing means to said closure applying means while open to atmosphere; and transducer means positioned above said transfer means and between said lling means and said closure applying means for directing high frequency waves at a partially illed container to thereby burst foam bubbles as the same approaches the lip of the container.

References Cited in the le of this patent UNITED STATES PATENTS 

1. THE METHOD OF PACKAGING AN EDIBLE FLUID PRODUCT SUSCEPTIBLE TO FOAMING IN A CONTAINER COMPRISING THE STEPS OF: FILLING CONTAINER WITH THE PRODUCT TO A LEVEL WHERE A HEAD SPACE REMAINS IN THE CONTAINER; ALLOWING FOAM TO RISE IN THE HEAD SPACE OF THE CONTAINER TOWARD THE LIP OF THE SAME; SUBJECTING AN AREA IMMEDIATELY ADJACENT THE CONTAINER''S LIP WHILE THE CONTAINER IS OPEN AND PRIOR TO CLOSING WITH ENERGY VIBRATIONS OF SUFFICIENT FREQUENCY TO CAUSE BURSTING OF BUBBLES OF FOAM AS THE FOAM APPROACHES THE LIP OF THE CONTAINER; AND THEN CLOSING THE CONTAINER. 